|50 g||mango (frozen)|
|100 ml||almond milk|
|1 tbsp||chia seeds|
|2 tbsp||popped amaranth|
|1 tbsp||mixed nuts|
|1 tbsp||cocoa nibs|
Press the whole pomegranate down on a flat surface with one hand, and roll back and forth to loosen seeds. Halve pomegranate and deseed. Split and scrape vanilla bean.
In a large liquid measuring cup, add vanilla bean seeds, ¾ of the pomegranate seeds, frozen mango, banana and almond milk and purée with a immersion blender until smooth and slushy in texture. Add chia seeds to the purée and leave to sit for approx. 15 min.
In the meantime, slice avocado. When smoothie mixture has set, transfer to a serving bowl and top with avocado, popped amaranth, nuts, cocoa nibs, and the rest of the pomegranate seeds. Enjoy!